This venison meatloaf is a yummy and moist version of meatloaf with a bit of a kick. Use more or fewer spices to suit your taste. I like it as-is!
Ingredients
- ground venison: 1 pound
- saltine crackers, crumbled: 8 piece
- egg: 1 piece (beaten)
- brown sugar: 2 Tbsp (divided)
- spicy brown mustard: 0.5 tsp
- garlic powder: 0.5 tsp
- minced onion flakes: 0.5 tsp (dried)
- cilantro: 0.25 tsp (dried)
- ground thyme: 0.25 tsp
- dash cinnamon: 1 piece
- dash paprika: 1 piece
- ketchup: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix together venison, crackers, egg, and 1 tablespoon brown sugar in a bowl. Season with mustard, garlic powder, onion flakes, cilantro, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9x9-inch pan, or a loaf pan.
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Bake in the preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes.
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Stir together ketchup with remaining 1 tablespoon brown sugar. Spread on top of the meatloaf and place back in the oven for 10 minutes more.
